Queso Dip

Smooth and creamy queso dip is made with white cheddar, mozzarella, evaporated milk, jalapeno, and red chili pepper for a kick of heat. 

Why this recipe works

Toss the Velveeta aside because this homemade white queso dip recipe uses fresh shredded cheese straight from the block for the best texture and flavor. White cheddar and mozzarella meld together with evaporated milk to create a solid foundation for a velvety smooth queso blanco. Toss in some jalapeno and red chili peppers to spice it up then dip, dunk, and devour with veggies or crisp tortilla chips.

Our version is just like your favorite Mexican restaurant’s queso blanco with a few tweaks to make it easy to prepare at home. Serve queso dip at parties alongside bean dip and salsa fresca so the guests have a couple of options to choose from. 

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHEESE – We’re using a combination of white cheddar and mozzarella cheese for this white cheese dip. I highly suggest shredding the cheese yourself straight from the block. Bagged shredded cheeses contain an anti-caking agent that can cause the melted cheese to taste gritty. You can use white American cheese in place of the white cheddar if desired.

EVAPORATED MILK – The evaporated milk and cheese are the foundation of this dip. We’ve found that evaporated milk doesn’t separate or curdle as easily as half-and-half or milk. It creates that velvety smooth texture you look for in a good queso dip.

PEPPER – Both jalapeno and red chili pepper add a nice kick of spice. You can also use green chiles, chipotle peppers, or poblano.

CORNSTARCH – The cornstarch is completely optional. Use it if you feel that your dip needs to be thicker.

How to Make Queso Dip

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Add jalapeño, red chili pepper, evaporated milk, salt, chili powder, and black pepper to a saucepan. Bring to a boil over medium-high heat.
2. Add both shredded cheeses and stir until cheese has melted.
3. Serve warm.
4. Cornstarch is completely optional if you feel that your queso dip needs to be thicker. Simply sprinkle over sauce and whisk in over medium heat.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Optionally garnish queso dip with diced tomatoes, sliced jalapenos, and chopped cilantro. Serve with anything from crisp veggies to chunks of bread or tortilla chips. 

Not only is this queso good for dipping, but you can wrap it into burritos or drizzle it over tacos and nachos. 

More Mexican-Inspired Recipes

• Corn Dip
• Salsa Verde
• Chimichangas
• Fried Ice Cream
• Smoked Queso Dip
• Sopapilla Cheesecake

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Queso Dip

White cheddar and mozzarella meld together with evaporated milk to create a solid foundation for a velvety smooth queso blanco.

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Appetizer

Cuisine: American, Mexican

Servings: 24 servings (about 3 cups total)

25 minutes mins

Calories: 44

Author: Amanda Davis

Ingredients

• ▢ 12 ounces evaporated milk
• ▢ ½ cup shredded white cheddar
• ▢ 1 cup shredded mozzarella cheese
• ▢ 1 medium jalapeno chopped
• ▢ 1 medium red chili pepper chopped
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon cornstarch optional

Things You’ll Need

• ▢
  Saucepan
• ▢
  Whisk
• ▢
  Cutting board

Before You Begin

• We’re using a combination of white cheddar and mozzarella cheese for this white cheese dip. I highly suggest shredding the cheese yourself straight from the block. Bagged shredded cheeses contain an anti-caking agent that can cause the melted cheese to taste gritty. You can use white American cheese in place of the white cheddar if desired.
• Both jalapeno and red chili pepper add a nice kick of spice. You can also use green chiles, chipotle peppers, or poblano.
• Store the dip in an air-tight container kept in the refrigerator for up to 3 days. Leftovers should be tossed if they sit at room temperature for longer than two hours. Reheat leftovers in the microwave or in a saucepan over medium-low heat until warmed through.

Instructions

• Add jalapeño, red chili pepper, evaporated milk, salt, chili powder, and black pepper to a saucepan. Bring to a boil over medium-high heat.
• Add both shredded cheeses and stir until cheese has melted.
• Serve warm.

  Cornstarch is completely optional if you feel that your queso dip needs to be thicker. Simply sprinkle over sauce and whisk in over medium heat.

Nutrition

Serving: 1serving (2 Tablespoons) | Calories: 44cal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 158mg | Potassium: 59mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 0.1mg

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